In the busy business of life, reaching for what you have on hand can be as good (or even better) as a plan ahead specialty meal. For my latest experimental concoction, I pulled out whatever flavors I wanted to include for this make on the fly cannelloni. The only criteria for inclusion was that the ingredient was already in the cupboard or fridge and a taste that I loved. Get all your available/must have ingredients together, stuff into the uncooked pasta shells.
Line up the filled shells in a baking dish, smother with salsa, sprinkle with cheese, bake for 30 minutes, and you have a delicious, grocery store trip free, one pot meal.
I love eggplant. Slicing it up to serve as an alternative to pasta is an excellent way to add variety to your cannelloni. Stuff with anything: these are full of goat cheese and spices. Add your own flavors – gluten free – for a healthy, filling one dish meal.
Experimenting with a baked goat cheese recipe moved this item to the top of my appetizer list. Roll a log of goat cheese in any combination of nuts and dried fruit, then drizzle with honey (I used cranberries and lime chili cashews).
Bake at 180C/350F for 7-11 minutes (depending on how spreadable/gooey you want the cheese). Serve. Seriously, you’ll want to make another, especially if this Labor day weekend the grill is taking longer than usual.
Greatest part about the dish is that you can within 10 minutes.
Let me know what combo your palate prefers. Enjoy!